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@yllrttm1
Wearily Navigating Corona-chaos
Will our mission weather this storm?
We are working hard with an unsettling feeling about what the future will bring. It seems that commodity meat, and more importantly confinement raised animals are being exploited during this crisis. Tempesta still holds out hope that we all, as suppliers of responsibly raised and crafted meat can weather this storm. Oddly, I always thought that operating a…
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Spread the Love of Real 'Nduja
Spread the Love of Real ‘Nduja
Whether lovingly schmeared across golden crostini, or spooned into a sizzling pan to lay the foundation for any number of southern Italian pasta sauces, there is little doubt that if served outside its native Calabria, the unique spreadable salami evokes curiosity, and sometimes controversy.
Historically, ‘nduja was produced by peasants from the leftover parts of a recently slaughtered hog, after…
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My Apology to Cheese Mongers
My Apology to Cheese Mongers
This post takes a personal turn compared to what I typically blog about at knowurfood.org. However, I thought this was the best forum to communicate my explanation for why I declined my invitation to compete in the Cheese Mongers Invitational Masters competition this weekend.
I competed to be proclaimed the best cheese monger in America¹ in January of 2015. I had worked as a retailer of…
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The Peruvian equivalent of the Garden State Parkway, heading down la playa... (at Panamericana _sur)
Down by la playa, chicoooooo!!! (at Punta Hermosa, Lima, Peru)
From Ollantaytambo to Aguas Calientes, my last few days were filled with live llama, cooked guinea pig, raw alpaca and some hiking... (at Machu Picchu)
Family Farming Farmstead
To live on a farm, as a family, removes the distinction between the farmers and their product.
People have a lot of reasons for choosing the artisan products they like most. Some who appreciate handmade foods care most about flavor and texture, others make their decisions based on how the well production animals are treated. Some people simply prefer foods that were produced by people they know, or a brand with which they are familiar. Like most people who prefer handmade foods, I make my…
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https://culturecheesemag.com/blog/truffles-honey-banana-2017-summer-fancy-food-show-trends
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My Favorite Cheese For the past couple of years, I have been captivated by a special cheese from Tuscany. I had the rare opportunity to try it when I met Dr.
Know Ur Beef!
I really like this concept. Buy a piece of a responsibly farmed and humanely raised animal, and have the meat delivered to your door. Joel Salatin is connected, and we know he cares. Check it out…https://www.crowdcow.com/l/udzzxyd4u/2
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The Cheesehead Song
Cheesehead SongCheesehead Song https://knowurfoodorg.files.wordpress.com/2017/04/the-cheesehead-song.wav
Not in any particular order, mostly…
Anne Pickett, Sartori, Artisan Cheese Exchange,
Schreiber, Specialty, Stone Ridge, Agropur,
Swiss-American, Deli Source, Union Star,
Valley View Cheese Coop, Wakker, Lynn, Malcore,
Westby Cooperative, White Jasmine, World Import,
Wisconsin…
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"Food safety takes center stage at annual summit"
“Food safety takes center stage at annual summit”
Taken from: http://www.dairyfoods.com/articles/92236-food-safety-takes-center-stage-at-annual-summi
Dairy processors and other food manufacturers gather in May for the 19th annual Food Safety Summit where workshops, certification courses and a slew of educational sessions are offered.
With new regulations and industry changes, it is vital for processors to stay on top of government demands to…
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https://youtu.be/Q50shKF1JdI
This is just so cool. I had to repost…
Salt Rising Bread
Another rare treat hailing from the Amish country in upstate New York. Tasty, cheesy and you’d better toast and add butter to it, if u wanna enjoy it. Salt Rising Bread from one of the three producers I know of. (two of them make it well and this is one)
I ate some on Easter. It came from the Giant Food Mart in Wellsville, NY and it was awesome.
Apparently, it also makes the best grilled cheese,…
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Electric Watercress
"Wait...what? Why would I eat this?", I thought, "What is the taste of electricity??"
It was 9 years ago. I was working at the Tasty Singapore pavilion at the Fancy Food Show at the Javits Center in NYC. My buddy, Neil and I had some time to take a break and walk around the show for a bit. Walking around such a large space filled with the best in gourmet and craft food from around the world is an awesome experience. If you ever get the chance, definitely go to the Fancy Food…
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A Game of Hide the Salami?
A Game of Hide the Salami?
So, recently I was perusing the cured meat selection of a market with a very talented salumiere. We chatted about the merits of the products before us, and gossiped about the people who produced them, as you do. At one point, my buddy picks up a product, turns on his smartphone and types in the plant number on the USDA “bug”. The “bug” is the little circular stamp-like icon that indicates the…
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